Great Tasting Recipes

Matzo Ball Soup

Serves 8

Prep Time

40 Mins

Cooking Time

260 Mins

Nutrition

  • Calories 412
  • • Fat 22g
  • • Cholestorol 199mg
  • • Sodium 162mg
  • • Total Carbohydrate 25g
  • • Dietry Fiber 4g
  • • Protein 28g

Ingredients

  • 1 3-pound chicken
  • 3 stalks celery, halved
  • 2 medium carrots, halved
  • 1 onion, halved
  • 5 plum tomatoes, quartered
  • 3 sprigs parsley
  • 3 sprigs dill
  • 1 teaspoon coriander seeds
  • 1 teaspoon black peppercorns
  • Kosher salt
  • 4 Farmhouse Eggs (large)
  • 3 tablespoons grated shallot, squeezed dry
  • 1 clove garlic, finely grated
  • 1 teaspoon lemon zest, grated
  • 1/4 teaspoon ground ginger
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh parsley, minced
  • 1 cup matzo meal

Preparation

  1. For the broth - Add the chicken, celery, carrots, onion, tomatoes, parsley, dill, coriander seeds, peppercorns and 2 teaspoons of salt into a large pot.
  2. Add cold water to cover the ingredients by 1 inch.
  3. Bring to a boil over medium-high heat; then reduce the heat to maintain a low simmer.
  4. Cook, skimming off the foam occasionally, for 3 hours.
  5. Strain, discarding the solids and let cool until the fat rises to the surface.
  6. Skim off the fat, reserving 2 tablespoons for the matzo balls.
  7. For the Matzo Balls - Whisk the eggs and reserved chicken-broth fat in a bowl.
  8. Mix in the shallot, garlic, lemon zest, ginger, dill, parsley, matzo meal, 1/4 cup of the prepared broth and 1 3/4 teaspoons of salt.
  9. Cover and chill for at least 2 hours or overnight.
  10. Roll heaping teaspoonfuls of dough into balls with damp hands. Cover and chill until ready to cook.
  11. Bring a large pot of salted water to a boil. Add the matzo balls and reduce the heat to maintain a low simmer.
  12. Cover and cook until the balls are tender; about 35 minutes.
  13. Meanwhile, in another pot warm the prepared broth.
  14. Drain the matzo balls and place in the broth. Serve and enjoy!